Eating to Support Health During Breast Cancer and Recovery

While many people are aware of breast cancer, many are not informed of the diet and exercise practices for those with the disease. In celebration National Breast Cancer Awareness Month, we will be highlighting healthy practices for patients and survivors of Breast Cancer.

A breast cancer diagnosis can be devastating.  Many patients wonder, “What caused this cancer and what changes can I make to prolong my health?”

A healthy diet, regular exercise and stress management can support overall health and well-being for people diagnosed with breast cancer.The general guidelines while in treatment and in-recovery include, eating more fruits, vegetables, whole grains, and legumes and decreasing fat intake, especially trans fats and saturated fats.  Processed foods high in added sugars, fats, and sodium should be limited, while foods rich in fiber, protein, and vitamins/minerals should be included regularly for most individuals. Alcohol consumption should be moderate, if consumed at all, and managing a healthy weight is also important. Sounds simple, right?  These recommendations are true for almost anyone who wants to maintain a healthy lifestyle.

But breast cancer treatment may include surgery, radiation, and chemotherapy, as well as hormone therapy and targeted drugs. Although highly effective, these therapies are often accompanied by soreness or pain, nausea and vomiting, hair-loss and anemia. Eating well amidst these additional challenges can be quite difficult.

During chemotherapy treatment a person’s appetite and taste for certain foods can change.  It can be a challenge to find appetizing meals that also include a variety of foods that help maintain a healthy weight.

Helping survivors create simple, delicious meals that support health, aid in combating symptoms, and are bright with texture and richness, can make a world of difference. Eating small frequent meals throughout the day, as opposed to two or three large meals, may also help make these meals more tolerable.

The autumn harvest presents us with a vast array of nutritious and delicious options for these easy and appetizing meals. Orange pumpkins, squash and sweet potatoes are rich in beta-carotene and fiber.Dark leafy greens, like kale, and cruciferous vegetables, like Brussels sprouts, supply health-promoting phytonutrients.

Cancer patients and survivors can take advantage of the bright colors and textures of the local fall farmer’s market to build immunity and excite their palates.

Kale and Cabbage Sprout Salad – Medifast Lean and Green Style

• 1 c Tuscan kale center stem discarded, leaves thinly sliced
• 3 oz cabbbage, trimmed, finely grated or shredded with a knife
• 4 oz Sliced Chicken Breast
• ½ oz toasted almonds, coarsely chopped
• 1 Tbsp finely grated Pecorino
• 2 Tbsp Newman’s Own Lighten Up Balsamic Vinaigrette

Toss kale and cabbage lightly with balsamic, place slice chicken breast over greens, sprinkle with grated cheese and toasted nuts.

Pumpkin Pie Custard*

• 1 Medifast Vanilla pudding
• 1 egg white
• ½ tsp vanilla extract
• ½ tsp pumpkin pie spice
• 1  pkt calorie-free sweetener
• ½ c water

Preheat oven to 350 degrees and spray a ramekin with cooking spray. Mix all ingredients in a blender. Pour into prepared ramekin and bake for 20 to 25 minutes or until set. Serve warm or refrigerate overnight.

*From Sandy’s Kitchen Adventures